Crispy: flour180g, lard 90g.

1, water-oil skin and pastry materials are kneaded into dough respectively. Because the water-oil skin should be kneaded to the best elasticity, I directly threw it into the bread machine to stir it. Knead until smooth and elastic.

2. The lard in the pastry can be softened and does not need to be melted into a liquid state.

3. Cut into small mustard seeds according to the weight of water and oil skin: crispy 4:3. Oil-in-water leather bag is crispy, kneaded into balls, rolled into long strips from top to bottom and rolled up.

4, relax 15 minutes, cover with plastic wrap to prevent the skin from drying, and press it with a rolling pin.

5. Roll the bar from top to bottom. Cover with plastic wrap and relax 15 minutes. You can pinch the stuffing at this time. Original skin: the stuffing is wrapped by 1: 1. Because the extra part of the skin was pinched off, it should be 4:5 in the end.

6. Stuff the leather bag, pinch it, and pinch off the last extra skin. Press it flat. Continue to cover with plastic wrap and relax 15 minutes.

7. Dot red dots with pigment and bake in the oven 175 for 30-40 minutes according to the number and size of your own moon cakes. I baked 16 50g pieces, which took 40 minutes. The pastry must be completely baked to be tender, and you can see it flying as soon as it is baked.

8. You can eat it after cooling.